I went with this recipe because it doesn't require shortening which I don't need to buy for when I make a pie every 36 years.

For those following along at home, I just made a new batch with cold (not frozen) butter, cold water with one ice cube in it, and the flour. I pulsed carefully and didn't let the butter get quite pea-sized as requested and added the water carefully. I did not use all 2/3 C and eyeballed the consistency. This batch has butter chunks I can see and is crumbly so I'm optimistic. It's currently resting in the fridge.

Did I mention that this is my first crust ever? Using the Tartine cookbook all-butter flaky pie crust has left me confused and worried. The dough came out of the food processor very sticky and seemingly over worked. I see no butter bits in the dough and it's very hard in the fridge right now after being left overnight.

Should I start over?Did I over blend and really need to go easy on that pulse button?

Thanks everyone for your feedback. These are totally warranted and understandable complaints. For now, the mobile site is in BETA to reflect it's limited functionality.

We have a long list of features we want to add for phase 2 which include, primary, login ability so that you can post, save, and customize the boards and save recipes, etc. We see mobile interaction with the site the most essential element. That being said, we wanted to launch something that would allow users access to all the rich content behind the articles, recipes, restaurants, and Chowhound boards. So, that's what is included in the Beta launch.

Thanks for using the mobile site and have hope that in the coming months we will be making it as useful as the website.

Thanks fmed. It's live, but the "beta" indicates that we're not completed adding functionality. As you can see, there's no ability to post to the boards from the mobile site, nor integration with myCHOW - clearly features necessary for a full-blooded version of the site.

We'll be working on these additions (and more!) in the upcoming weeks and months.

Finding places that have veggie pot stickers - either Chinese or Gyoza - is always a challenge. Firecracker used to have a good version with lots of ginger. A few nights ago I hit up Chef Jia's for some great, really greasy versions stuffed with green and other mystery ingredients.

What are some other SF-local places that carry vegetarian potstickers?

I just got my brother the Bacon of the Month club from the Pig Next Door - http://thepignextdoor.com/ after a lengthy and frantic search for a BOTMC that didn't have insane shipping charges. They were my choice because they offer an Heirloom option which features: "The animals are raised by small farms that practice sustainable methods and treat their pigs humanely, and by farmers who are motivated by flavor, not by profit."

Price being a factor, I didn't roll with the Heirloom option but I did manage to get 6 months of product for under $300 which seemed to be the rate everyone else offers. Remains to be seen how it turns out.

I think you are on the right track. Luna Park, The Liberties, and Beretta (my favorite of this list) would be perfect to sit at the bar and drink/snack. Range might fit the bill for a special occasion with this configuration.

We don't really have that many bars with food establishments, most are restuaranty. Actually, last night I was at Mars which IS a bar with food, but it was crowded in a hellacious way.